by Sagegreen
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my 314 recipes »
Sagegreen's Notes:
Expand1 cup gluten-free organic brown rice flour Ask a question about this ingredient
3/4 cups white corn meal Ask a question about this ingredient
1 tablespoon potato starch Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
1/4 teaspoon nutmeg, optional Ask a question about this ingredient
1/4 cup unsalted butter (or canola oil) Ask a question about this ingredient
1/4 cup maple syrup Ask a question about this ingredient
1/2 cup light brown sugar or light muscovado sugar Ask a question about this ingredient
1 egg, slightly beaten Ask a question about this ingredient
1/2 cup corn, cooked/steamed, preferably cut from the cob Ask a question about this ingredient
2 ounces cooked cranberry beans (fresh or canned), coarsely chopped , then mashed Ask a question about this ingredient
1 cup organic cooked sugar pumpkin Ask a question about this ingredient
demerara sugar for topping, optional Ask a question about this ingredient
pumpkin butter or cranberry and hot pepper jelly suggested for serving Ask a question about this ingredient
Mix the dry ingredients of flour, corn meal, starch, salt, baking powder and soda, with optional spices, together. Set aside. Preheat the oven to 350 degrees.
Ask a question about this stepBeat the sugar and syrup together with the butter or oil. Stir in the egg and pumpkin. Next combine the dry ingredients with these. Fold in the mashed beans. Stir in the corn.
Ask a question about this stepLine 12 mini cake molds (2" x 3") or a muffin tin with parchment paper (or oil a cast iron corn muffin pan). Pour the batter into the cups. Top each with a sprinkle of demerara sugar for a crunchy effect on top, if desired.
Ask a question about this stepBake 25-30 minutes until golden brown. Cool. Serve while warm with cranberry hot pepper jelly, pumpkin butter, or other jam of your choice.
Ask a question about this stepAmazing recipe and headnote. Where DO you find your energy?
Thanks so much. You should see the energy of my farm family friends! They are excited to test out my planting design research on heirloom species for next summer in a quarter acre plot.
I love the headnote of food history - so interesting. And the recipe really looks great. Saved this one!
Thank you. There is so much history to the planting design schemes of growing these together, too!
I always like reading your headings for your recipes... and this one is no different. This also is another recipe that sounds pretty good, and its already saved in my archive!
Thanks. I just adjusted the sweetener and can live with the 3/4 cup amount.
Thanks to the Swartz family for all their interest in the background research, we will plan a demo garden for next year. They are really innovative with all that they do as you can see from their website:
http://www.swartzfarmamherst.com/
I love this recipe - the flavors, the historical significance (even if you used canned pumpkin and soybeans for this version) and the fact that the cakes are gluten free. I'm definitely saving this and will try soon.
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
What a beautiful picture - so appetizing!